I am still not over the fact that we are now past the hottest part of the year. I love love love the weather from December to March. I love the sweltering heat. I love that I don’t need to wear too many garments, or carry a coat. I love the extremely bright days. I love how sunny weather automatically makes me happy! As we move to a different season (not a season per se, just slight change in weather since our equatorial country has no seasons), the Long Rain season also brings it’s own set of comforts. I appreciate the cosy weather. I love the fresh crisp air and less dust. I love the cooler nights and I love that we can now get into our soups.
The soup playlist we have put together on Youtube has a new addition to it and that is my roasted red pepper soup with the most aromatic, buttery apple topping. Today could not have gotten here faster, and I am thrilled the day is finally here for me to share this beut with you!
I made a dope vid to accompany the blog post. Do watch below, and subscribe!
PREP TIME: 20 min COOK TIME: 20 min SERVES: 2
1 large red pepper
2 medium sized carrots
1/2 cup of chopped leek
1/2 teaspoon of clove
1/8 teaspoon of cumin
3/4 teaspoon of cinnamon
1/2 red apple
1/2 cup of milk
1 tablespoon of chopped fresh sage (or 1/4 teaspoon of dried sage)
1/4 cup of chopped chives
For the topping
3/4 stick of butter
1 1/2 red apple
2 1/2 tablespoons of brown sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of chopped sage
Hohos (bell peppers) come in different colors with each color bringing something different to the table. The green ones are most common in this country; and their mild tartness makes them perfect for stews and meaty dishes. The red ones are slightly sweet, have a milder taste and that makes them perfect for soups, stews as well and part of burgers too (The famous Mango Masai Mama by MamaRocks has a roasted red bell pepper as part of the burger. Yum!).
Wash and core your pepper.
Begin by roasting the pepper over a stove top shelf and let it roast until the skin is blackened. The roasting is important because it enhances the inherent mild sweetness of the red hoho and also adds abit of smokiness.
It will go from this:
To this: (see 3.07 to 3.18)
Once done, transfer to a sealable, reusable plastic bag and let it sweat for about 10 minutes. The sweating is important to allow easy peeling of the char.
Now let’s start composing the soup. In your sufuria that has some oil and salt, add your leek, chives and sage. Leek goes so well with the flavor of onion chives. You can use red onion instead, but if you can get leek, use that.
I got my fresh sage form CarreFour at 20bob a bunch. You can use dried sage, but in my opinion, fresh sage – and fresh herbs in general- pack a punch!
Let this sautee until fragrant and softened. Add the spices, the carrots and apple and give it a rough mix. Make sure you use a red apple as a green one will be too tart and throw the flavors off. Once in and mixed, add in the spices and then the milk.
Remember that roasted pepper we have been sweating, we are going back to that at this point.
Grab your sweated roasted pepper and peel 90% of the char (see 8.49- 8.54). We leave abit of char on there so that we have some smokey flavor to the soup. Chop the pepper and add this to the sufuria too. Let everything simmer until the carrots are completely soft. The carrots may take abit long to soften, so if the liquid dries down, just keep topping the milk as needed until the carrots are completely soft.
It will look pretty disastrous at this point, but just keep going lol.
As the soup is coming together make the topping.
I did not intend on having any topping but let us thank the gods that I decided on a whim to make one. I wanted abit of contrast so I decided to go for a sweet topping. Off of the top of my head, I put together a fruity, buttery beaut that went so well with the flavor of the soup.
For the topping, in your pan, add your butter and then the sugar and cinnamon. Throw in the apple and then the sage and cook this for about 5 minutes.
With the topping done, set aside into a bowl.
Transfer the softened soup components to a blender and blitz.
Once pureed, ladle into a bowl, top with the gorgeous apple topping and slurp away!
I developed this a few weeks back and I told you guys on twitter that this is my favorite soup yet! I mean just look at this!!
The smokiness of the roasted pepper really comes through. You can appreciate the boldness of the leek, the herbiness of the sage and how the warmth of the cinnamon tied together the mild inherent sweetness of the carrot and the apple. The buttery apple topping was the crown jewel of it all! It’s buttery, warm spicy flavor softened the bold flavors of the soup and that contrast made each bite more memorable than the last!
I hope you get to try this out. Do check out this soup playlist as well and try out one other one after you give this perfect roasted red pepper soup a shot! Subscribe to my channel, watch today’s video as well and leave me a lil’ comment in the comment section.
Get your downloadable recipe here :))